This burrito bowl will require a lengthy trip to the supermarket, but the end result will be well worth it. This energy-packed shrimp bowl features avocado and salsa for a Mexican spin on this protein-rich dish.
Recipe and photo courtesy Kelly Flynn at Kelly’s Ambitious Kitchen
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Makes 6 servings
- For the cilantro-lime rice:
- 2 cups cooked rice (or cooked grain of choice)
- 2 Tbsp cilantro leaves, chopped
- 1 lime, juiced
- Chipotle marinade:
- 4 canned chipotle peppers in adobo sauce
- 1 Tbsp adobo sauce
- 1 clove garlic
- 1 Tbsp honey
- 2 Tbsp olive oil
- 1/2 Tbsp brown sugar
- 1/2 tsp cinnamon
- For the avocado crema:
- 1/4 cup greek yogurt
- 1 avocado
- 1/2 cup of salsa verde
- 1 lime, juiced
- 1 garlic clove
- For the shrimp burrito bowl:
- 1 lb raw shrimp, peeled, deveined + tails removed
- 2 bell peppers, sliced into thin strips
- 1 cup corn
- 1/2 red onion, finely minced
- 1 Tbsp olive oil
How to make it
Make the chipotle shrimp: combine all of the chipotle marinade ingredients in a food processor. Puree until smooth. Place the shrimp + the marinade into a ziploc bag and marinate in the fridge until ready to grill (up to 4 hours).
Make the avocado crema: combine all of the ingredients in a food processor, and puree until smooth. Refrigerate until ready to use.
Make the cilantro-lime rice: combine the cooked rice, lime juice, and cilantro. Stir to combine, and set aside.
Heat a grill pan over medium heat. Once hot, add 1 Tbsp of olive oil. and grill the veggies until crisp tender. Remove the peppers from the heat, and set aside. Add additional 1 Tbsp of olive oil to the grill pan. Once the oil is hot, add the shrimp and cook for 3 minutes on each side, or until no longer pink inside. Remove from heat, and set aside.
Build your bowl with the cilantro rice on the bottom, corn, red onion, peppers, and shrimp. Drizzle with avocado crema, and enjoy.